Hope these shoulders finish in time...

Fallen Kell · 10-25-2014, 08:24 AM

Well as the title says, I hope the shoulders I put on will be done in time. I put on 2 shoulders, one is ~6 pounds the other ~7 (they have the same thickness, the one is just a little wider) so I am hoping they will be alright cooking together. That said, they went in around 8:40am and I need them out and done and pulled by 6:30-7:30 tonight.

Do you guys think I will be ok?

Big George's BBQ · 10-25-2014, 08:34 AM

What temp are you cooking at. You need at least an hour rest

Lake Dogs · 10-25-2014, 08:35 AM

It all depends on your temperatures. Also, they're better if you take them off an hour or two ahead of time, wrap them in foil, and then a towel, and let them steep.

If you're running 220 (way too low for many other reasons), maybe not. 240-260, yeah, no issues. 260-300, they'll be done in 3 or 4 hours.

64Driver · 10-25-2014, 08:36 AM

I don't see a problem with having them done in time. Remember, you can always bump up the temp and/or wrap them in foil to help speed the process along. Just make sure you let em rest before you pull them.

ButtBurner · 10-25-2014, 08:59 AM

I would cook them around 300f

finish early, wrap in cooler for the wait

relax and have a beer

Bludawg · 10-25-2014, 09:08 AM

No cooler fer me!!! I rest pork just long enough not to get 3 rd deg burns while pulling it , Carry over cooking can make for some mushy PP

aawa · 10-25-2014, 09:18 AM

If you are cooking at 300-325+ you are fine for your time frame. If you are cooking lower than that, your dinner is going to be pushed back.

Fallen Kell · 10-25-2014, 09:23 AM

hmm... I'm cooking at 240. I will push it up to about 250-255.

1buckie · 10-25-2014, 09:34 AM

"so I am hoping they will be alright cooking together."

Pork always plays well together....just that they don't always come in after dark at exactly the same time..............

DetTigersFan · 10-25-2014, 09:41 AM

Quote:

Originally Posted by ButtBurner

I would cook them around 300f

finish early, wrap in cooler for the wait

relax and have a beer

^^^YES

DetTigersFan · 10-25-2014, 09:43 AM

Quote:

Originally Posted by Fallen Kell

hmm... I'm cooking at 240. I will push it up to about 250-255.

Yeah that's pretty low... You'll be around 1.5 hr per lb at that temp if not a little more... Especially if you're peeking a lot. I would crank the temp up for sure if you're concerned about the time frame. What are you cooking on?

Nvoges · 10-25-2014, 09:58 AM

Quote:

Originally Posted by DetTigersFan

Yeah that's pretty low... You'll be around 1.5 hr per lb at that temp if not a little more... Especially if you're peeking a lot. I would crank the temp up for sure if you're concerned about the time frame. What are you cooking on?

I agree with Tigersfan....if you want them done in time I'd cook at a min of 270, probably closer to 300.

grantw · 10-25-2014, 10:06 AM

You need to get closer to 300 as others said...

Fallen Kell · 10-25-2014, 10:30 AM

Pushing it to 270 then. I don't really need to peak at all in my setup (a Humphrey's Battlebox with CyberQ to control temps). I will be opening up an about a hour or so to put a light coat of rub on and stick the temp probes in (don't really need them in from the beginning).

Decoy205 · 10-25-2014, 11:19 AM

Wrapping will help too.

10-25-2014, 08:24 AM	#1
Fallen Kell On the road to being a farker Join Date: 04-22-14 Location: West Deptford, NJ	Hope these shoulders finish in time... Well as the title says, I hope the shoulders I put on will be done in time. I put on 2 shoulders, one is ~6 pounds the other ~7 (they have the same thickness, the one is just a little wider) so I am hoping they will be alright cooking together. That said, they went in around 8:40am and I need them out and done and pulled by 6:30-7:30 tonight. Do you guys think I will be ok?

10-25-2014, 08:34 AM	#2
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	What temp are you cooking at. You need at least an hour rest __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

10-25-2014, 08:35 AM	#3
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	It all depends on your temperatures. Also, they're better if you take them off an hour or two ahead of time, wrap them in foil, and then a towel, and let them steep. If you're running 220 (way too low for many other reasons), maybe not. 240-260, yeah, no issues. 260-300, they'll be done in 3 or 4 hours. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

10-25-2014, 08:36 AM	#4
64Driver Full Fledged Farker Join Date: 09-26-13 Location: San Diego, CA	I don't see a problem with having them done in time. Remember, you can always bump up the temp and/or wrap them in foil to help speed the process along. Just make sure you let em rest before you pull them. __________________ Shirley Fabrication 24x65 trailer, Brinkmann Smoke-n-Pit, Weber OTG 22.5 "Lest we Forget"

10-25-2014, 08:59 AM	#5
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	I would cook them around 300f finish early, wrap in cooler for the wait relax and have a beer __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

10-25-2014, 09:08 AM	#6
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	No cooler fer me!!! I rest pork just long enough not to get 3 rd deg burns while pulling it , Carry over cooking can make for some mushy PP __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

10-25-2014, 09:18 AM	#7
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	If you are cooking at 300-325+ you are fine for your time frame. If you are cooking lower than that, your dinner is going to be pushed back. __________________ ~Ren~ Fat Kids Club Founding Member

10-25-2014, 09:23 AM	#8
Fallen Kell On the road to being a farker Join Date: 04-22-14 Location: West Deptford, NJ	hmm... I'm cooking at 240. I will push it up to about 250-255.

10-25-2014, 09:34 AM	#9
1buckie Babbling Farker Join Date: 06-21-12 Location: Sacramento CA	"so I am hoping they will be alright cooking together." Pork always plays well together....just that they don't always come in after dark at exactly the same time..............

10-25-2014, 10:06 AM	#13
grantw is One Chatty Farker Join Date: 09-13-12 Location: canada	You need to get closer to 300 as others said... __________________ Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.

10-25-2014, 10:30 AM	#14
Fallen Kell On the road to being a farker Join Date: 04-22-14 Location: West Deptford, NJ	Pushing it to 270 then. I don't really need to peak at all in my setup (a Humphrey's Battlebox with CyberQ to control temps). I will be opening up an about a hour or so to put a light coat of rub on and stick the temp probes in (don't really need them in from the beginning).

10-25-2014, 11:19 AM	#15
Decoy205 Babbling Farker Join Date: 07-16-14 Location: Central, NJ Name/Nickname : John	Wrapping will help too.